Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sun, Jin"'
Autor:
Seung Yun Lee, Da Young Lee, Sun Jin Hur, Jae Won Jeong, Hyun Woo Kim, Ji Hyeop Kang, Hea Jin Kang, Dong Hoon Oh, Jae Hyeon Kim
Publikováno v:
Meat science. 183
Carcinogens such as heterocyclic amine (HCA), produced during meat cooking, pose a risk of digestive and reproductive cancers in humans. Nevertheless, the exact mechanisms for HCA formation in meat and the control of HCA formation are not known. In t
Publikováno v:
Meat science. 149
Intramuscular variation of meat quality in the porcine longissimus thoracis et lumborum (LTL) muscle was evaluated by assessing the differential abundance of proteome components. Twenty LTL muscles were individually divided into three regions (anteri
Publikováno v:
Meat Science. 86:456-461
To investigate the relationships between muscle fiber characteristics and meat quality traits of Korean native cattle, Hanwoo, Longissimus dorsi (LD), Psoas major (PM) and Semimembranosus (SM) muscles obtained from 18 Hanwoo steers and the muscle fib
Publikováno v:
Meat Science. 63:249-255
Dietary conjugated linoleic acid (CLA) treatment reduced color a*- and b*-values of cooked chicken breast rolls. Sensory panels rated the color of cooked chicken rolls with CLA treatments darker than the control. The production of carbon monoxide (CO
Publikováno v:
Meat Science. 61:49-54
Raw breast fillets were divided into two groups and either vacuum or aerobically packaged. The fillets in each group were subdivided equally into two groups and then irradiated at 0 or 3 kGy using a Linear Accelerator. After 0, 3 and 7 days of storag
Publikováno v:
Meat Science. 60:9-15
Skinless breast fillets were harvested from broilers fed with 0, 0.25, 0.5, or 1.0% conjugated linoleic acid (CLA) for 3 weeks. Fillets were either vacuum or aerobically packaged, then irradiated at 0 or 3.0 kGy using a Linear Accelerator. Breast fil
Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage
Publikováno v:
Meat science. 66(4)
The effects of conjugated linoleic acid (CLA) on color and lipid oxidation of beef patties were investigated. Ground beef was divided into three batches. The control patties were prepared with 90% lean meat and 10% tallow. The second treatment consis